I’m trying to decide on a yeast for a porter that I will be brewing in a week or two. Medium attenuation, malty finish. Slight fruit is ok…I doubt it will get past the grain bill.
I’ve narrowed it down to these.
1450
S-04
WLP001
1318
I know Denny’s preference (and I’m leaning that way), but if I told you that this beer will be sitting at 68 (the lowest temp I can reliably maintain), would that change your mind?
Nope in terms of 1450
I’ve made some very nice porters with S-04. It also offers the convenience of direct pitching with no starter or aeration if that’s a consideration this time of year. 001 could work fine, but I just am not fond of 1318. Full disclosure: I have never used 1450. Sorry Denny! At least I’ve finally come clean!
Assuming this is an English style porter, I’d use WLP002.
You should try it.
So many yeasts so little time. Always meant to. And I’m deep in lager mode again. But thinking about a Burton for the Holidays. Sounds like a great opportunity!
I considered this yeast, but its optimum temperature “range” is listed at 65-68. I will barely be able to keep it stored at 68 (assuming no more heat waves). I don’t know how much this really matters, but the other ones that I listed at least give me some margin for error. I’m probably overthinking this, but I’m not interested in pushing the envelope.
Mangrove Jacks M42 and M15 temp range: 61 - 72°F (16 - 22°C).
That’s another one I considered but felt the attenuation was too high. Maybe if this was a RIS…
OG will be in the mid 50’s, hoping to finish in the low teens.
I use Wyeast 1028 (London Ale) in my porters. It is a bit fruitier, but I like the esters I get from it
Just my .02
Take temp ranges with a grain of salt
I’ll go out on a limb and vote for WLP001 just so you don’t really have to be concerned about temp. English yeasts start to get a bit icky TO ME at the temp you are suggesting.
Good call, thanks. It checks the boxes I’m looking to check.
Got it. Thanks.
I appreciate the feedback. I now have options when I walk into the LHBS!
Lately I’ve been using Imperial A09 Pub and I like it so much It’s pretty much my new go-to for all my English ales.
Personally I would go with WLP001 since I use the dry version, US-05 at 68F and I’ve had great results. This year my Porter took gold at NHC.
I’m interested in try 1450 though. Sounds like it would work great.
Be aware that 001, 1056, and 001 produce different results.
Yeah, there’s been a lot of discussion around here about all the genetic information that’s come out in the last couple of years. Those are 3 different yeasts. Beware of the supposed “equivalents” popularly circulated, virtually none is even close to correct. Much more important is knowing how each individual yeast performs, since assuming that one will give similar results to another based on supposed relationships is unlikely to succeed.
Genetics aside, they produce different results.
I can report great results with 1450. Denny’s VIP was a tremendous hit with me and many friends. Fruit esters were great. Stone fruits came through really well.
I still have a half dozen bottles about a year old at this point. I am seeing how they age.
1450 is a great versatile yeast overall, but really shines in ambers, browns and porters IMHO